CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
1 |
Servings |
INGREDIENTS
1 |
t |
Sugar |
4 |
|
Or |
5 |
|
Mint leaves |
1 |
T |
Water |
|
|
Bourbon |
INSTRUCTIONS
From: "Edwin Pawlowski" <esp@SNET.Net> Date: Wed, 14 Aug 1996 20:34:49
-0400 Guess I should be more detailed. After finishing one, who the
hell cares though. Start with good clean water. Our tap water from
the town is like scooping from an old aquarium, so, I filter for
sediment, then a charcoal filter for taste. Only then is it fit for
good bourbon. The mint is fresh picked. More than a half hour it
looses is flavor and fine scent. Get a mug capable of holding 16 oz.
That is 16 ounces from the good old U S of A. No metrics here. A
teaspoon of sugar, 4 medium or 5 small mint leaves, a tablespoon of
water in the mug and mix. Fill with crushed ice. Now pour on good
bourbon. I use Wild Turkey 101, but some others will do. Stir to mix
in the mint flavor and frost the mug. Sip and watch the thermometer
on the smoker. It is a good idea to keep a small ice bucket handy if
you have to add more on a hot day. If not, I'd have to get up and go
in the kitchen from the deck and get some. The fridge is all the way
on the other side of the room. Long walk. Or just yell "Honey, I need
some ice" and the wife will bring it. bbq-digest V2 #078 From the
BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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